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Crock Pot Cube Steak

Slow cooker cube steak cooks low and slow with onion in a creamy mushroom gravy until fork-tender. A quick cornstarch slurry thickens the gravy just before serving.
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Prep Time 10 minutes
Cook Time 8 hours 15 minutes
Resting 3 minutes
Total Time 8 hours 28 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the cube steak
  • 2 lb cube steak thawed
  • 1 yellow onion medium, thinly sliced
For the gravy
  • 1 can (10.5 oz) condensed cream of mushroom soup
  • 1 cup low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 0.5 tsp garlic powder
  • 0.25 tsp black pepper
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Equipment

  • 1 6-quart slow cooker

Method
 

Assemble the slow cooker
  1. Arrange the thawed cube steak and thinly sliced onion in an even layer in a 6-quart slow cooker.
  2. Whisk the condensed cream of mushroom soup, low-sodium beef broth, Worcestershire sauce, garlic powder, and black pepper in a medium bowl.
  3. Pour the soup mixture over the steak.
Cook the cube steak
  1. Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours, until the steak is fork-tender and reaches at least 145°F in the center.
Thicken the gravy
  1. Transfer the steaks to a serving platter.
  2. Tent the steaks loosely with foil.
  3. Stir the cornstarch and cold water together in a small bowl until smooth.
  4. Whisk the slurry into the gravy in the slow cooker.
  5. Cover and cook on HIGH for 10 to 15 minutes, until the gravy thickens.
  6. Return the steaks to the gravy.
  7. Let the steaks rest for 3 minutes before serving.

Notes

For the most tender results, avoid lifting the slow cooker lid during cooking. Refrigerate leftovers for 3 to 4 days or freeze them; use gluten-free cream of mushroom soup and Worcestershire sauce for a gluten-free option.